CN111849617A - Processing method of strong-flavor tea oil - Google Patents
Processing method of strong-flavor tea oil Download PDFInfo
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- CN111849617A CN111849617A CN202010727235.6A CN202010727235A CN111849617A CN 111849617 A CN111849617 A CN 111849617A CN 202010727235 A CN202010727235 A CN 202010727235A CN 111849617 A CN111849617 A CN 111849617A
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- camellia
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- 239000010495 camellia oil Substances 0.000 title claims abstract description 40
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000010025 steaming Methods 0.000 claims abstract description 13
- 238000012216 screening Methods 0.000 claims abstract description 7
- 240000001548 Camellia japonica Species 0.000 claims description 82
- 235000018597 common camellia Nutrition 0.000 claims description 82
- 239000012535 impurity Substances 0.000 claims description 18
- 125000003118 aryl group Chemical group 0.000 claims description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- 239000003921 oil Substances 0.000 claims description 14
- 235000019198 oils Nutrition 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 7
- 239000010779 crude oil Substances 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 5
- 229910052802 copper Inorganic materials 0.000 claims description 5
- 239000010949 copper Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 239000000428 dust Substances 0.000 claims description 4
- 238000011221 initial treatment Methods 0.000 claims description 4
- 239000006148 magnetic separator Substances 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 4
- 229910052751 metal Inorganic materials 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000012958 reprocessing Methods 0.000 claims description 4
- 238000011282 treatment Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 235000020335 flavoured tea Nutrition 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 4
- 241001122767 Theaceae Species 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 abstract description 2
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003427 Vitamin E Natural products 0.000 abstract description 2
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N dodecahydrosqualene Natural products CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 abstract description 2
- 239000000194 fatty acid Substances 0.000 abstract description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 2
- 229940031439 squalene Drugs 0.000 abstract description 2
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 229940046009 vitamin E Drugs 0.000 abstract description 2
- 235000019165 vitamin E Nutrition 0.000 abstract description 2
- 239000011709 vitamin E Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 description 6
- 239000008157 edible vegetable oil Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 3
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 3
- 239000004006 olive oil Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000005593 Camellia sinensis f parvifolia Nutrition 0.000 description 1
- 244000041840 Camellia sinensis f. parvifolia Species 0.000 description 1
- 235000005295 Elaeagnus orientalis Nutrition 0.000 description 1
- 244000223021 Elaeagnus orientalis Species 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
- C11B1/08—Production of fats or fatty oils from raw materials by pressing by hot pressing
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
Abstract
The invention discloses a processing method of strong-flavor tea oil, which produces tea seed oil through tea seed raw material screening, tea seed shelling, crushing, steaming and frying, squeezing, proper processing and the like. Compared with the existing first-grade tea oil, the strong-flavor tea oil produced by the method has strong flavor, low trans-fatty acid content, high vitamin E content, high phytosterol content and high squalene content, and has better taste, and is safer, more nutritional and healthier.
Description
Technical Field
The invention relates to the field of oil processing, in particular to a processing method of strong aromatic tea oil.
Background
The camellia seed oil is woody edible oil of camellia in China, and is one of four woody plant oils in the world. Has the name of oriental olive oil. The physical and chemical properties of the product are similar to those of olive oil, and the product has good stability and oxidation resistance, long shelf life, and is easy to be digested and absorbed by human body. The international food and agriculture organization lists the edible oil as healthy edible oil which is mainly popularized.
The strong-flavor camellia oleosa seed oil is a special oil product in the edible oil market in China, has unique flavor and higher nutritional value, and is deeply favored by consumers.
The conventional original tea oil has green and astringent tastes; influence appetite; the refined tea oil has no foreign flavor, but has an over-processing phenomenon, and the over-processing causes the loss of nutrition accompanying substances; various problems and hidden dangers are brought. These problems affect the taste of the tea oil, and how to obtain the strong-flavor tea oil is a problem to be solved.
Disclosure of Invention
1. Technical problem to be solved
Aiming at the problems in the prior art, the invention aims to provide a processing method of strong aromatic tea oil, which comprises the steps of raw material screening, camellia seed shelling, crushing, steaming and frying, squeezing, proper processing and the like to produce tea seed oil. Compared with the prior first-grade tea oil, the tea oil has strong fragrance, low content of trans-fatty acid, high content of vitamin E, phytosterol and squalene, and is safer, more nutritious and healthier.
2. Technical scheme
In order to solve the problems, the invention adopts the following technical scheme:
the processing method of the strong aromatic tea oil is characterized by comprising the following steps of:
1) and collecting raw materials: collecting and screening fresh and mature oil-tea camellia fruits, generally fruits picked before and after frost, and then removing outer shells to obtain oil-tea camellia seeds;
2) and primary treatment of raw materials: firstly, drying picked camellia seeds by a kang at 45-50 ℃ until the water content is 10% -12%, removing impurities and dust by an electric windmill, carrying out color selection on the camellia seeds, and finally removing metal impurities from the camellia seeds subjected to color selection by using a magnetic separator to obtain preliminarily treated camellia seeds;
3) and (3) reprocessing the raw materials: placing the primarily treated camellia seeds into a camellia seed husking machine for husking, separating the husked camellia seed shells and camellia seed kernels by an automatic wind power device in the husking machine, storing the separated camellia seed kernels into a temporary storage box, and packaging the treated camellia seed shells for storage;
4) and high-temperature roasting: putting the camellia seed kernels obtained in the step 3) into a vertical five-layer steaming and frying pan for seed frying, wherein the seed frying temperature is controlled to be 150 ℃ and the seed frying time is 40-50 minutes, stirring blades of the vertical five-layer steaming and frying pan continuously rotate during seed frying, so that the phenomenon of scorching or uneven maturity is prevented, and when the camellia seed kernels are brown or red copper, the baking is stopped, so that the squeezed camellia seeds are obtained for later use;
5) and squeezing: squeezing the squeezed camellia seeds obtained in the step 4) in an oil press to obtain crude camellia seed squeezed oil;
6) and filtering to remove impurities: fine filtering the crude oil obtained in the step 5) to remove suspended impurities; directly putting the filtered camellia seed oil into a winterization tank, carrying out winterization treatment at the temperature of 0-5 ℃ for 12-24 hours to remove wax and solid fat, and then filling nitrogen into the winterized tea oil for fresh keeping, wherein the nitrogen concentration is 80-95%, so as to obtain the strong aromatic tea oil;
7) and filling: filling the strong aromatic tea oil obtained in the step 6) to obtain a finished product.
Preferably, the vertical five-layer steaming and frying pan used in the step 4) is a YZCL series.
Preferably, in the high-temperature roasting in the step 4), the camellia seed kernels obtained in the step 3) can be put into a horizontal rotary oven to fry seeds, the seed frying temperature is controlled to be 150 ℃ and the seed frying time is 40-50 minutes, the horizontal rotary oven does not rotate continuously during seed frying, the phenomenon of scorching or uneven maturity is prevented, and the roasting is stopped when the camellia seed kernels are roasted to be brown or red copper, so that the pressed camellia seeds are obtained.
Preferably, the pressing adopted in the step 5) is 5-stage pressing.
3. Advantageous effects
The invention has the advantages that:
the invention relates to a processing method of strong aromatic tea oil, which comprises the steps of raw material screening, camellia seed shelling, crushing, steaming and frying, squeezing, proper processing and the like to produce tea seed oil. In the processing process, the YZCL series vertical five-layer steaming and frying pan is adopted to carry out high-temperature roasting on the camellia seeds, so that the camellia seeds can be prevented from generating certain harmful substances such as acrylamide, benzopyrene and the like at an overhigh roasting temperature, and the oil color is dark; too low roasting temperature can be avoided, so that the roasting effect can not be achieved; the production of the strong aromatic tea oil is different from the conventional vegetable oil, and a common refining method of oil and fat can not be carried out, so that the filtration of the pressed tea oil is enhanced to remove various solid particle impurities in the tea oil, and a secondary filtration method is adopted to remove various solid particle impurities and effectively keep the retention of nutrient substances in the tea oil.
Detailed Description
The following will clearly and completely describe the technical scheme in the embodiment of the invention. It is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and all other embodiments obtained by those skilled in the art without any inventive work are within the scope of the present invention.
Example 1:
a processing method of strong aromatic tea oil comprises the following steps:
1) and collecting raw materials: collecting and screening fresh and mature oil-tea camellia fruits, generally fruits picked before and after frost, and then removing outer shells to obtain oil-tea camellia seeds;
2) and primary treatment of raw materials: firstly, drying picked camellia seeds by a kang at 45-50 ℃ until the water content is 10% -12%, removing impurities and dust by an electric windmill, carrying out color selection on the camellia seeds, and finally removing metal impurities from the camellia seeds subjected to color selection by using a magnetic separator to obtain preliminarily treated camellia seeds;
3) and (3) reprocessing the raw materials: placing the primarily treated camellia seeds into a camellia seed husking machine for husking, separating the husked camellia seed shells and camellia seed kernels by an automatic wind power device in the husking machine, storing the separated camellia seed kernels into a temporary storage box, and packaging the treated camellia seed shells for storage;
4) and high-temperature roasting: putting the camellia seed kernels obtained in the step 3) into a YZCL series vertical five-layer steaming and frying pan for seed frying, so that the camellia seed kernels can be prevented from generating certain harmful substances such as acrylamide, benzopyrene and the like at an excessively high frying temperature to cause dark oil color; too low roasting temperature can be avoided, so that the roasting effect can not be achieved; the seed frying temperature of the vertical five-layer steaming and frying pan is controlled to be 140-150 ℃, the seed frying time is 40-50 minutes, the stirring blades of the vertical five-layer steaming and frying pan continuously rotate during seed frying, the phenomenon of scorching or non-uniform cooking is prevented, and the baking is stopped when the color of the oil tea seed kernels is brown or red copper, so that the squeezed oil tea seeds are obtained for later use;
5) and squeezing: putting the pressed camellia seeds obtained in the step 4) into an oil press, and performing 5-stage pressing to obtain camellia seed pressed crude oil;
6) and filtering to remove impurities: fine filtering the crude oil obtained in the step 5) to remove suspended impurities; directly putting the filtered camellia seed oil into a winterization tank, carrying out winterization treatment at the temperature of 0-5 ℃ for 12-24 hours to remove wax and solid fat, and then filling nitrogen into the winterized tea oil for fresh keeping, wherein the nitrogen concentration is 80-95%, so as to obtain the strong aromatic tea oil;
7) and filling: filling the strong aromatic tea oil obtained in the step 6) to obtain a finished product.
Example 2:
a processing method of strong aromatic tea oil comprises the following steps:
1) and collecting raw materials: collecting and screening fresh and mature oil-tea camellia fruits, generally fruits picked before and after frost, and then removing outer shells to obtain oil-tea camellia seeds;
2) and primary treatment of raw materials: firstly, drying picked camellia seeds by a kang at 45-50 ℃ until the water content is 10% -12%, removing impurities and dust by an electric windmill, carrying out color selection on the camellia seeds, and finally removing metal impurities from the camellia seeds subjected to color selection by using a magnetic separator to obtain preliminarily treated camellia seeds;
3) and (3) reprocessing the raw materials: placing the primarily treated camellia seeds into a camellia seed husking machine for husking, separating the husked camellia seed shells and camellia seed kernels by an automatic wind power device in the husking machine, storing the separated camellia seed kernels into a temporary storage box, and packaging the treated camellia seed shells for storage;
4) and high-temperature roasting: putting the camellia seed kernels obtained in the step 3) into a horizontal rotary oven for seed frying, controlling the seed frying temperature at 140 ℃ and 150 ℃, controlling the seed frying time to be 40-50 minutes, and continuously rotating the horizontal rotary oven to prevent the phenomenon of scorching or uneven maturity and prevent the camellia seed from generating certain harmful substances such as acrylamide, benzopyrene and the like at an overhigh seed frying temperature to cause dark oil color; the over-low roasting temperature can be avoided, so that the roasting effect can not be achieved; stopping baking when the color of the baked camellia seed kernel is brown or red copper to obtain pressed camellia seed for later use;
5) and squeezing: putting the pressed camellia seeds obtained in the step 4) into an oil press, and performing 5-stage pressing to obtain camellia seed pressed crude oil;
6) and filtering to remove impurities: fine filtering the crude oil obtained in the step 5) to remove suspended impurities; directly putting the filtered camellia seed oil into a winterization tank, carrying out winterization treatment at the temperature of 0-5 ℃ for 12-24 hours to remove wax and solid fat, and then filling nitrogen into the winterized tea oil for fresh keeping, wherein the nitrogen concentration is 80-95%, so as to obtain the strong aromatic tea oil;
7) and filling: filling the strong aromatic tea oil obtained in the step 6) to obtain a finished product.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the equivalent replacement or change according to the technical solution and the modified concept of the present invention should be covered by the scope of the present invention.
Claims (4)
1. The processing method of the strong aromatic tea oil is characterized by comprising the following steps of:
1) and collecting raw materials: collecting and screening fresh and mature oil-tea camellia fruits, generally fruits picked before and after frost, and then removing outer shells to obtain oil-tea camellia seeds;
2) and primary treatment of raw materials: firstly, drying picked camellia seeds by a kang at 45-50 ℃ until the water content is 10% -12%, removing impurities and dust by an electric windmill, carrying out color selection on the camellia seeds, and finally removing metal impurities from the camellia seeds subjected to color selection by using a magnetic separator to obtain preliminarily treated camellia seeds;
3) and (3) reprocessing the raw materials: placing the primarily treated camellia seeds into a camellia seed husking machine for husking, separating the husked camellia seed shells and camellia seed kernels by an automatic wind power device in the husking machine, storing the separated camellia seed kernels into a temporary storage box, and packaging the treated camellia seed shells for storage;
4) and high-temperature roasting: putting the camellia seed kernels obtained in the step 3) into a vertical five-layer steaming and frying pan for seed frying, wherein the seed frying temperature is controlled to be 150 ℃ and the seed frying time is 40-50 minutes, stirring blades of the vertical five-layer steaming and frying pan continuously rotate during seed frying, so that the phenomenon of scorching or uneven maturity is prevented, and when the camellia seed kernels are brown or red copper, the baking is stopped, so that the squeezed camellia seeds are obtained for later use;
5) and squeezing: squeezing the squeezed camellia seeds obtained in the step 4) in an oil press to obtain crude camellia seed squeezed oil;
6) and filtering to remove impurities: fine filtering the crude oil obtained in the step 5) to remove suspended impurities; directly putting the filtered camellia seed oil into a winterization tank, carrying out winterization treatment at the temperature of 0-5 ℃ for 12-24 hours to remove wax and solid fat, and then filling nitrogen into the winterized tea oil for fresh keeping, wherein the nitrogen concentration is 80-95%, so as to obtain the strong aromatic tea oil;
7) and filling: filling the strong aromatic tea oil obtained in the step 6) to obtain a finished product.
2. The processing method of highly flavored tea oil according to claim 1, wherein the vertical five-layer steaming and frying pan used in step 4) is in YZCL series.
3. The processing method of the strong aromatic tea oil according to claim 1, wherein the high temperature roasting in the step 4) is performed, the camellia seed kernels obtained in the step 3) can be put into a horizontal rotary oven for seed frying, the seed frying temperature is controlled at 140-.
4. The processing method of Luzhou-flavor tea oil according to claim 1, wherein the pressing in the step 5) is a 5-stage pressing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202010727235.6A CN111849617A (en) | 2020-07-27 | 2020-07-27 | Processing method of strong-flavor tea oil |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010727235.6A CN111849617A (en) | 2020-07-27 | 2020-07-27 | Processing method of strong-flavor tea oil |
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| Publication Number | Publication Date |
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| CN111849617A true CN111849617A (en) | 2020-10-30 |
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| CN202010727235.6A Pending CN111849617A (en) | 2020-07-27 | 2020-07-27 | Processing method of strong-flavor tea oil |
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- 2020-07-27 CN CN202010727235.6A patent/CN111849617A/en active Pending
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| CN103923740A (en) * | 2014-03-11 | 2014-07-16 | 安徽亿宏生物科技有限公司 | Preparation method of strong aroma camellia oil |
| CN104172439A (en) * | 2014-09-04 | 2014-12-03 | 宁德市绿星农业开发有限公司 | Novel method for shelling camellia seeds |
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